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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2007.12
- 수록면
- 924 - 927 (4page)
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This study addresses the quality characteristics of commercial baechukimchi by analyzing its physicochemical characteristics and sensory properties in relation to fermentation time and temperature. The salinity of baechukimchi increased to 3.01% after 45 days of fermentation at 2 and 5℃, but decreased to 2.81% by 105 days. The pH decreased gradually at the beginning of fermentation, but decreased after 45 days. The acidity differed most between kimchi fermented at 2℃ (0.36%) and 5℃ (0.48%) at 45 days of fermentation. The vitamin C content was 8.47 mg% in kimchi fermented at both 2 and 5℃ on the day of initial production, then peaked after 45 to 60 days at 14.10 mg%, and decreased thereafter. The total microbial count gradually increased during the first 75 days of fermentation. The appearance and overall acceptability of baechukimchi were highest after 90 days of fermentation at 2℃ and after 60 days of fermentation at 5℃.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Acknowledgments
References
참고문헌 (23)
참고문헌 신청
1. [학술지(정기간행물)] - / 2005 / Comparision of D- and L-lactic acid contents in commercial kimchi and sauerkraut 14 : 64 ~ 67
2. [학술지(정기간행물)] - / 2006 / Characterization of volatile compounds in low-temperature and long-term fermented baechukimchi 21 : 319 ~ 324
3. [학술지(정기간행물)] - / 2003 / A comparison on the quality characteristics of Korean and Japanese commercial baechukimchi 41 : 85 ~ 92
4. [학술지(정기간행물)] - / 2005 / A Wave of Kimchi Safety and Prospection ofKimchi Demand : 7 ~ 12
5. [학술지(정기간행물)] - / 2000 / Change and Projection of KimchiDemand : 115 ~ 120
2. [학술지(정기간행물)] - / 2006 / Characterization of volatile compounds in low-temperature and long-term fermented baechukimchi 21 : 319 ~ 324
3. [학술지(정기간행물)] - / 2003 / A comparison on the quality characteristics of Korean and Japanese commercial baechukimchi 41 : 85 ~ 92
4. [학술지(정기간행물)] - / 2005 / A Wave of Kimchi Safety and Prospection ofKimchi Demand : 7 ~ 12
5. [학술지(정기간행물)] - / 2000 / Change and Projection of KimchiDemand : 115 ~ 120
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UCI(KEPA) : I410-ECN-0101-2013-573-001010350